Savory Pear Galette with Goat Cheese and Walnuts

This savory pear galette with goat cheese and walnuts is a simple free-form tart that makes an ideal Thanksgiving appetizer.

5 from 3 votes

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Course: Appetizer

Cuisine: French

Keyword: appetizer, crostata, galette, goat cheese, leeks, pastry, pears, pie, savory, tart, thanksgiving, walnuts

Prep Time: 45

Cook Time: 45

Total Time: 1 30

Servings: servings

Calories: 268kcal

1 tablespoon butter salted or unsalted is fine
2 medium leeks cleaned and thinly sliced, white and light green parts only (about 3 cups)
salt and pepper to taste
1 tablespoon Dijon mustard
½ cup heavy cream
2 teaspoons minced fresh rosemary divided
1 disc pie dough store bought or homemade, unsweetened
6 ounces fresh goat cheese
1 large pear thinly sliced (you may need 2 pears if small)
¼ cup chopped walnuts
1 egg beaten with 1 tablespoon water for egg wash optional

Melt butter in a medium skillet over medium-high heat. Add the leeks and cook, stirring often, until softened, about 6 minutes.
Season with salt and pepper, then add Dijon mustard, cream and 1 teaspoon rosemary.
Cook until the cream has reduced by half and the mixture is thick, about 5-8 minutes. Taste for seasoning and adjust as needed. Let cool completely.
When ready to assemble the galette, preheat the oven to 375° F and line a sheet pan with parchment paper.
Roll the dough out on a floured surface until it is about ¼ inch thick and 14-16 inches around.
Gently roll the dough up on to the rolling pin and transfer it to the center of the sheet pan. It should hang off the sides slightly.
Spread the cooled leek mixture evenly around the dough, leaving a 2 inch border on the outside.
Crumble goat cheese on top, then arrange the pears in a circular pattern. Sprinkle with remaining teaspoon of rosemary, salt, pepper and chopped walnuts.
Carefully gather the outer border of dough and fold it up and over the filling to form a 1-2 inch crust.
Brush the outer crust with egg wash if desired (this will produce a shinier, more golden crust).
Bake for 30-40 minutes or until the crust is golden brown. Let cool for 30 minutes before slicing.
Serve warm or at room temperature.

Don't slice the pears until you're ready to top the galette to prevent them from turning brown.
Make sure your pie dough is cold at all times. This makes it easier to handle and ensures it bakes up tender and flaky.
The leek mixture must be completely cooled before adding it to the pie dough. If the mixture is still warm, it will warm the dough and will not bake up as well.
Pop the galette into the freezer for a few minutes before baking to help the crust stay flaky.